House Salad Recipe

Wash and dry greens

Rinse the mixed salad greens and iceberg lettuce thoroughly under cold water. Spin or pat dry with a clean kitchen towel until mostly dry to prevent a soggy salad (about 1–2 minutes in a salad spinner).

Place the dried greens in a large mixing bowl and gently toss to combine.

Prepare the vegetables: halve the cherry tomatoes, slice the cucumber into 1/4-inch rounds, thinly slice the red onion, julienne or shred the carrot, and thinly slice the radishes. If using avocado, dice it just before serving and toss with a squeeze of lemon to slow browning.

Add all prepared vegetables (tomatoes, cucumber, red onion, carrot, radishes, and avocado if using) to the bowl with the greens.

Whisk vinaigrette

In a small bowl or jar, combine the extra-virgin olive oil, red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, lemon juice, salt, and black pepper. Whisk vigorously for 20–30 seconds until the dressing emulsifies (or shake in a lidded jar for 30 seconds). Taste and adjust seasoning — add more salt, pepper, or a touch more honey if needed.

Just before serving, pour about 2–3 tablespoons of the dressing over the greens and vegetables (reserve extra dressing on the side). Gently toss the salad with salad tongs or clean hands until evenly coated. Add more dressing if desired, a little at a time — you can reserve about 1 tablespoon per serving as a guideline.

Sprinkle the croutons and crumbled feta (or shaved Parmesan) over the tossed salad, followed by the toasted sunflower seeds or walnuts if using.

Transfer to a serving bowl or individual plates. Finish with a final grind of black pepper and, if desired, a light drizzle of olive oil.